Ok everyone. I just wrote out a baaaasic plan for what I want to do for my first cider brew. It might seem a little convoluted, but there's a lot that I want to try out. I was hoping someone could look it over a little and see if I'm missing anything or add in some notes. Thanks!
day 1- put 2.5g apple juice in 5g carboy.
heat 1g juice + .75lbs brown sugar
mix together in carboy, aerate
measure sg: ideal ~1.07-1.08
heat to 70* pitch yeast
airlock
day2- fermenting
day3- check sg ~1.065?? (2-3days?)
siphon
blackberry 3g (1.75g) original 5g carboy
straight 1.5g (.6 = 2x.3g) 2x1g carboy
honey 1.5g (.8= 2x.4g) 2x1g carboy
blackberry: add 3/4can blackberry preserves to carboy (ziploc fridge last 1/4),
add 1.25g apple juice.
TOTAL vol: 3g+
ferment out to 1.05 (estimated time?)
add remaining preserves
next day check SG, record, bottle
check for appropriate carbonation
stove top pasteurize
When to add pectinase????
straight: siphon .3g to (2) 1g carboy.
add .5g new apple juice to each carboy
TOTAL vol: (2) @ .8g ==1.6g
ferment out to 1.05/1.04.
Bottle @ appropriate SG (2 weeks?)
check for correct carbonation (start @ 3 days?)
stove top pasteurize
honey: siphon .4g to (2) 1g carboy
add 3 1/2C sugar + 2/3C juice to pan, carmelize gently
add to carboys, shake well
add .4g apple juice to each carboy
TOTAL vol: (2) @ .8g ==1.6g
ferment til dry (1.0) ~2-3weeks, (ice down for ~2hr to settle out more?)
xfer half one carboy to empty carboy
carmelize 500ml honey, add 1/2 to ea carboy, shake well/stir to mix
top off ea carboy, mix lightly
bottle
stovetop pasteurize immediately for still, or wait for bottle carbonation
day 1- put 2.5g apple juice in 5g carboy.
heat 1g juice + .75lbs brown sugar
mix together in carboy, aerate
measure sg: ideal ~1.07-1.08
heat to 70* pitch yeast
airlock
day2- fermenting
day3- check sg ~1.065?? (2-3days?)
siphon
blackberry 3g (1.75g) original 5g carboy
straight 1.5g (.6 = 2x.3g) 2x1g carboy
honey 1.5g (.8= 2x.4g) 2x1g carboy
blackberry: add 3/4can blackberry preserves to carboy (ziploc fridge last 1/4),
add 1.25g apple juice.
TOTAL vol: 3g+
ferment out to 1.05 (estimated time?)
add remaining preserves
next day check SG, record, bottle
check for appropriate carbonation
stove top pasteurize
When to add pectinase????
straight: siphon .3g to (2) 1g carboy.
add .5g new apple juice to each carboy
TOTAL vol: (2) @ .8g ==1.6g
ferment out to 1.05/1.04.
Bottle @ appropriate SG (2 weeks?)
check for correct carbonation (start @ 3 days?)
stove top pasteurize
honey: siphon .4g to (2) 1g carboy
add 3 1/2C sugar + 2/3C juice to pan, carmelize gently
add to carboys, shake well
add .4g apple juice to each carboy
TOTAL vol: (2) @ .8g ==1.6g
ferment til dry (1.0) ~2-3weeks, (ice down for ~2hr to settle out more?)
xfer half one carboy to empty carboy
carmelize 500ml honey, add 1/2 to ea carboy, shake well/stir to mix
top off ea carboy, mix lightly
bottle
stovetop pasteurize immediately for still, or wait for bottle carbonation